- 4 Eggs
- 1 cup Onions finely chopped
- 2 cups Tomato chopped
- 1 tsp Chili powder
- 1 1/2 tsp Coriander powder
- 1/4 tsp Turmeric Powder
- 1 clove Garlic crushed
- 3 tbsp Oil
- 1/2 tsp Mustard seeds
- 4 Curry leaves
- 2 tbsp Coriander leaves chopped
- 3 cups Water
- Salt to taste
Method:
- Heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add onion, curry leaves and garlic.
- Fry well. Now add tomatoes and fry until oil leaves the sides.
- Add chili powder, coriander powder and turmeric powder.
- Saute it. Now add water and salt.
- Allow to boil, add coriander leaves and mix well.
- Now simmer the heat. Break the eggs in to the curry.
- Close the lid and cook in slow flame.
- Once the eggs is cooked flip in gently and cook again.
- Transfer the curry gently to a serving bowl.
- Serve along with hot steamed rice or chapati.
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